4 inch Victoria sponge cake Recipe
A delicious mini Victoria sponge cakes recipe that’s made in a mini 4-inch cake pan! This lovely Victoria sponge cake recipe is made with two layers of plain sponge sandwiched with jam and whipped cream.
Equipment
- 4 inch cake pan
- hand held or standing electric mixer
Ingredients
- 1 egg
- 2 oz butter
- 2 oz sugar
- 2 oz flour
- 3/4 tsp baking powder
filling:
- 2 tbsp raspberry or strawberry jam
- 50 ml of whipping cream
- 1/2 tsp vanilla extract optional
- 5 g icing sugar
Instructions
- Preheat the oven to 350 F and butter and flour a 4-inch cake tin.
- Beat together the butter and sugar for 3 minutes until very light and fluffy. Add the egg and beat for another minutes before beating in the dry ingredients.
- Pour the mixture into your pan, smooth out, and bake for 20-23 minutes or until a knife inserted into the center comes out clean. Oven temperatures vary and this is a small cake, so start checking it around 20 minutes.
- When your cake is cooked, remove it from the oven and let it cool completely before slicing it in half horizontally. This is easiest to do with a sharp bread knife!
- While the cream with the icing sugar and vanilla until it forms medium peaks. Spread or pipe a layer of cream onto the bottom half of the cake, top with a layer of jam and then the second half of the cake. Dust with icing sugar and enjoy!
Notes
1) This cake is best eaten the day it’s made, and ideally soon after it’s been filled.
2) You can skip the icing sugar in the cream if you would like, however, the sugar does help to stabilize your cream so if you’re planning to let the cake sit for a bit before eating it’s worth including the icing sugar.
2) You can skip the icing sugar in the cream if you would like, however, the sugar does help to stabilize your cream so if you’re planning to let the cake sit for a bit before eating it’s worth including the icing sugar.